Smoked Rice Cakes with Korean Clam Sauce Recipe
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Category
Dessert
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Cusine
Asian
What do you need?
How to make?
Ingredients
1 recipe Korean Clam Sauce
4 ½ ounces kim chi, roughly chopped
1 recipe Gochujang Ghee
1 recipe Smoked Rice Cakes
Reserved garlic chive tops from Korean Clam Sauce, cut into 2-inch lengths
Reserved clam bodies from Cryo-Shucked Clams
1 recipe Crispy Fried Onions and Nori Topping
Freshly grated Parmigiano-Reggiano, for serving
Directions
Add Korean Clam Sauce to a medium pot along with kim chi and bring to a simmer over medium-high heat. Reduce heat to low and keep hot. In a large pot, heat Gochujang Ghee over medium heat until shimmering. Add Smoked Rice Cakes and cook, stirring to coat them in ghee, until blistered and crisp, about 5 minutes. Add garlic chives and cook, stirring occasionally, until chives are just tender, about 5 minutes. Pour clam sauce over rice cakes and garlic chives. Bring to a simmer, then stir in reserved clam bodies. Continue to cook until clams are just starting to firm up, 2-3 minutes. Spoon rice cakes and clam sauce into bowls. Sprinkle crispy topping and Parmigiano-Reggiano over each bowl and serve immediately.